Lacquered Saddle of Young Pork on Creamed Cabbage with Hallimasch Mushrooms

A delicious mushroom dish for any occasion!

Season the meat on both sides with salt and season with pepper, cut the pork rind in a diamond shape. Then fry in hot oil for 2 minutes on each side, adding thyme, rosemary, onion and garlic cloves after turning.

Now place the meat with the skin side up in the oven heated to 180 °C and cook for 15 to 20 minutes. The meat should still be pink inside. Three minutes before the end of the cooking time, brush the pork rind with honey (“varnish”) and – preferably with top heat – put it back into the oven.

Now remove the meat and keep it warm. Put the pan back on the stove and deglaze the pan with red wine. Let it boil for 2-3 minutes, then strain through a sieve. Bind with butter cubes.

Cut the pointed cabbage into quarters, remove the stem, cut the leaves into tender strips, then make in salted water for 2 min. Rinse in iced water, then shake dry in a sieve. Now sauté the onion cubes in butter until translucent, extinguish with whipping cream and cook for two minutes. Add the strips of pointed cabbage and mix. Season with pepper, nutmeg and salt.

Dab the mushrooms clean with kitchen roll, remove the stalks. Fry in butter for one minute on the cap, season with salt and season with pepper. The mushrooms taste especially aromatic when they contain tiny cubes of onion and garlic.

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